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Restaurant Management By Checklist 11/2/2016

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Restaurant Management By Checklist

How Implement Better Systems & Get Your People to Use Them

Welcome!Today’s webinar will be starting shortly.

RESTAURANT MANAGEMENT BY CHECKLISTRESTAURANT MANAGEMENT BY CHECKLIST

Jim Laube

Your Hosts

Joe Erickson

Comments & Questions

RESTAURANT MANAGEMENT BY CHECKLISTRESTAURANT MANAGEMENT BY CHECKLIST



Why Checklists?

WHY CHECKLISTS?WHY CHECKLISTS?

Checklists (systems) have a direct impact on your . . .

Guest Experience

WHAT DRIVES YOUR FINANCIAL RESULTS?WHAT DRIVES YOUR FINANCIAL RESULTS?

Sales $ Profit $Expenses- =

Guest Experience



WHY CHECKLISTS?WHY CHECKLISTS?

The two things your restaurant needs to happen after a guest leaves,

loyalty and positive WOM, depends entirely on your . . .

Guest Experience

THE GUEST EXPERIENCETHE GUEST EXPERIENCE

High Positive

So So Little to None

None Negative

Extraordinary

Bad

Good / Average

Loyalty WOM

Most people will gladly PAY MORE for an

“Extaordinary Experience”

THE GUEST EXPERIENCETHE GUEST EXPERIENCE

Almost 9 out of 10 U.S. consumers say they would pay more to ensure

a superior guest experience.

Source: Customer Experience Impact Report by Harris Interactive/RightNow



WHAT DRIVES THE GUEST EXPERIENCE?WHAT DRIVES THE GUEST EXPERIENCE?

What’s the MOST important part of the guest experience?

ANSWER: Consistency & Repeatability

Guest Experience

How does a restaurant create Consistent / Repeatable Guest Experiences?

WHAT DRIVES THE GUEST EXPERIENCE?WHAT DRIVES THE GUEST EXPERIENCE?

Guest Experience

CREATING EXTRAORDINARYEXPERIENCES REQUIRESCREATING EXTRAORDINARYEXPERIENCES REQUIRES

Effective Systems Good People

Guest Experience



FOUNDATION FOR RESTAURANT SUCCESSFOUNDATION FOR RESTAURANT SUCCESS

“Ray Kroc didn’t go to work ‘IN’ the restaurant . . . “

“He went to work ‘ON’ the

restaurant”

THE SYSTEM IS THE SOLUTIONTHE SYSTEM IS THE SOLUTION

Consistent, predictable, reliable “guest experience”

Higher productivity & morale

Fewer surprises, crises

Less owner’s time in managing daily operations

Makes your restaurant MUCH more valuable when you sell it!

A series of activities, steps & procedures that must be

constantly repeated, essentially the same way, over & over again.

WHAT IS A RESTAURANT?



What is a system?

RESTAURANT SYSTEMS

A system is a procedure, process or series of actions designed to achieve a desired result.

A SYSTEM IS A PROVEN RECIPEA SYSTEM IS A PROVEN RECIPE

Recipe for Tiramisu:

PROFIT COMPARISONPROFIT COMPARISON

Independents 4% ‐ 6%

Major Chains 12% ‐ 15%

(restaurant‐level profit before taxes & corporate overhead)



Checklist

WHAT’S THE MOST BASICTYPE OF SYSTEM?

Where do we find checklists?

In your restaurant, is the quality and consistency of the Guest Experience any

less important?

RESTAURANT CHECKLISTS

Advantages:

1. Easy to create

2. Easy to understand and follow

3. Effective

4. Helpful in training new employees

RESTAURANT CHECKLISTS

Characteristics of Effective Checklists ‐

Short & precise

Key items only

Easy to use (even when it’s busy)

Are viewed as helpful “reminders”

Not a comprehensive “how to” guide

Fits on one page



RESTAURANT CHECKLISTSRESTAURANT CHECKLISTS

Do – Confirm


Read ‐ Do


Restaurant Checklist Templates ‐

Bartender Checklist

Cleaning Checklist

Mgr Opening Checklist

Mgr Shift‐Change Checklist

Mgr Closing Checklist

New Employee Orientation Checklist

Purchasing Checklist

Preparation Checklist

Receiving Checklist

Server Side‐Work Checklist

Service Checklist

Storage Checklist



DISCUSS WITH YOUR STAFF . . .

What are some of the challenges your restaurant has in delivering an exceptional guest experience EVERY TIME?

Could a checklist help?


Challenges of traditional checklists‐

Continually printing copies

Changes require reprinting

Hard to know when they were completed

Data is erased after use (grease pencil)

Keeping historical files is cumbersome

OpsMatrix.com



JoltUp.com

RestaurantOwner.com

Checklist Generator



Checklist Generator


The Checklist Generator is a web tool enabling restaurant operators to

create and store checklists of all types

in the RestaurantOwner.com cloud.


Benefits of online checklists ‐

Easy checklist design tool provides spreadsheet look and feel with no training needed – even if you’ve never used a spreadsheet

Users can be added and removed from access to your checklists

Notification options enables you to receive an email each time a checklist has been completed

Search tool allows you to view the exact time and by whom each checklist was completed



CHECKLIST GENERATORCHECKLIST GENERATOR

7” Tablet

Smart Phone

“checklist generator”

Creating good Checklists is relatively easy.

What’s the most challenging part?



Creating good Checklists is relatively easy.

What’s the most challenging part?

MOST CHALLENGINGMOST CHALLENGING


Guest Experience

What’s Possible



Service time 4 times faster than closest competitor

26 Locations Over $1,500 Sales PSF

1 Complaint Per3,500 Orders

70% of Workforce Part Time Earning Minimum Wage!

EXTRAORDINARY RESTAURANTSEXTRAORDINARY RESTAURANTS

It’s not about WHAT you do,but rather, HOW you do it.


You never own success. You only rent it.




Sustainable success is all about the CULTURE you create!

SO WHAT IS CULTURE?SO WHAT IS CULTURE?

Culture is how your people . . .

Think & Act

CHARACTERISTICS OF CULTURECHARACTERISTICS OF CULTURE

• Cooperation

• Enthusiasm

• Smiles

• Teamwork

• “What else can I do?”

• Flexibility

• Respect

• Accountability

Strong Culture ‐

Engaged



CHARACTERISTICS OF CULTURECHARACTERISTICS OF CULTURE

Weak Culture ‐• Cover your tail

• Blaming others

• “It’s not my job”

• Mediocrity

• Criticism

• Distrust

• Excuses

• Whining & complaining

Indifferent people cannot deliver extraordinary guest experiences

Indifference

Indifferent people will not use the CHECKLISTS!!

WHAT MANAGERS DOWHAT MANAGERS DO

RESULTS

ACTIONS

“Use checklists”“Keep station clean”

“Label & rotate products”

“Follow recipe cards”

WHAT MANAGERS DOWHAT MANAGERS DO

RESULTS

ACTIONSManagement

says . . .

“Do this . . .”

“Don’t do . . .”



EMPLOYEE BELIEFSEMPLOYEE BELIEFS

RESULTS

ACTIONS

BELIEFS

Managementsays . . .

“Do this . . .”

“Don’t do . . .”

How do things REALLY work around here?

Will they REALLY send me home if my uniform isn’t right?

Do they REALLY care about supporting our community?

When the New Employee asks . . .

COMMONLY HELD BELIEFS IN YOURRESTAURANTCOMMONLY HELD BELIEFS IN YOURRESTAURANT

Current Beliefs:

Mgt doesn’t care about food cost

Food cost doesn’t affect me

No one notices missing products

My ideas don’t matter

Food Cost ‐

BELIEFSBELIEFS



EXPERIENCES CREATE BELIEFSEXPERIENCES CREATE BELIEFS

RESULTS

ACTIONS

BELIEFS

EXPERIENCES

Managementsays . . .

“Do this . . .”

“Don’t do . . .”

Current Beliefs:

Mgt doesn’t care about food cost

Food cost doesn’t affect me

No one notices missing products

My ideas don’t matter

Food Cost ‐

BELIEFSBELIEFS

Current Experience:

Mgt doesn’t measure food cost

Food cost is never or rarely discussed

Products are never counted

Mgt never asks me for ideas

How were those Beliefs formed?How do you change Beliefs?

HOW CULTURE IMPROVES RESULTSHOW CULTURE IMPROVES RESULTS

RESULTS

ACTIONS

BELIEFS

Management

“Do this . . .”

Leadership

EXPERIENCES

“Don’t do . . .”



HOW LEADERSHIP IMPROVES RESULTSHOW LEADERSHIP IMPROVES RESULTS

Leadership intentionally creates the employee EXPERIENCES that promote NEW BELIEFS.

The NEW BELIEFS inspire the employee ACTIONS that produce the desired RESULTS.

NEW EXPERIENCES CREATE A NEW CULTURENEW EXPERIENCES CREATE A NEW CULTURE

RESULTS

ACTIONS

BELIEFS

Management “Do this . . .”

Leadership

EXPERIENCES

“Inspires”

Guest Experience

Good People

What’s the ENGINE that powers your RESULTS?

WHAT DRIVES SUSTAINABLERESTAURANT SUCCESS?WHAT DRIVES SUSTAINABLERESTAURANT SUCCESS?




Guest Experience

Good People

WHAT DRIVES SUSTAINABLERESTAURANT SUCCESS?WHAT DRIVES SUSTAINABLERESTAURANT SUCCESS?


Your RESULTS are largely determined by the CULTURE you create

WHAT BUSINESS ARE YOU REALLY IN?WHAT BUSINESS ARE YOU REALLY IN?

Success in the restaurant business is ultimately about the experiences you provide your guests

AND your employees

You’re in the EXPERIENCE business!

WHAT BUSINESS ARE YOU REALLY IN?WHAT BUSINESS ARE YOU REALLY IN?



Guest Experience


Employee ExperienceYour CULTURE determines your RESULTS

CULTURECULTURE

CULTURE: KEY POINTCULTURE: KEY POINT

Same menu

Same recipes

Same systems

Same employees

DifferentResults!!

The new GM changed the Culture!

CULTURE: KEY POINTSCULTURE: KEY POINTS

CULTURE produces RESULTS

Change your CULTURE, change your RESULTS



WHAT DOES A STRONGCULTURE LOOK LIKE?WHAT DOES A STRONGCULTURE LOOK LIKE?

StrongCulture

Simple, Powerful Mission Statement

Clear Vision of the Future

“I Understand My Role and Purpose”

Clear ExpectationsBehavior Norms

Inflexible Core Values

Effective Communication

WHO?WHO?

Who drives the culture in every independent restaurant?

Owner’s must . . .

Clarify the culture

Model the culture

Hold people accountable for the cultureThe Owner

MISSION

Why does your restaurant exist?

What do you want to accomplish?

What would your employees say?What would your employees say?



MISSION

Why EVERY Restaurant Needs a Mission

Gives meaning & purpose to every activity

Provides a “high performance challenge”

Becomes the basis for standards & accountability

Will help you pull your people together as a team

Will help you recruit & retain the right people

MISSION

1. What your company does

2. Who you do it for

3. How you want to do it

4. Result(s) you want to achieve

Consider these 4 elements ‐

Must be: Clear & Succinct

“Our mission is to become world famous by delighting one guest

at a time.”

MISSION STATEMENTMISSION STATEMENT



“To guarantee that every guest is delighted because of me.”


“Our mission is to thoroughly delight our guests through such unparalleled hospitality, service and culinary excellence that they will rave about their experiences and have no

choice but to return.”





Pal’s Sudden Service ‐

Challenge / goal To delight . . .

We do it for our customers . . .

(transition) in a way that . . .

Outcome / result creates loyalty.

MISSION STATEMENT

COMPONENTS

MISSION STATEMENT

COMPONENTS

EXPLAIN THE DEEPER “WHY”EXPLAIN THE DEEPER “WHY”

“Our mission is to thoroughly delight our customers so they keep coming

back and tell others about us.”

Why?

WHY YOU MUST CREATE & COMMUNICATE YOUR MISSION

WHY YOU MUST CREATE & COMMUNICATE YOUR MISSION

Will greatly enhance your leadership effectiveness

Will help you create community

Becomes the impetus for ongoing improvement & change

Easier to manage & coach your people

Makes it obvious who should leave



ACCOUNTABLE TO THE MISSIONACCOUNTABLE TO THE MISSION

“It makes it very easy to sit down with people to discuss what your standards are based on your mission statement without emotion. When you take out that emotion, there is no more stress when you know you have to discuss disciplining your employees.”

Brian Bailey, Owner & ChefThe Bistro at Marshdale

“You say, Listen, we’ve had this discussion, you know what our business is about. If you’re not showing up on time we cannot provide the experience that we say we’re going to provide. If you don’t have the right attitude, then it doesn’t match our mission.”

Brian Bailey, Owner & ChefThe Bistro at Marshdale

ACCOUNTABLE TO THE MISSIONACCOUNTABLE TO THE MISSION

WHEN TO COMMUNICATE

YOUR MISSION

WHEN TO COMMUNICATE

YOUR MISSION

Interviews

Orientation & training sessions

Training manuals, handbooks

Management meetings

Pre‐shift meetings

Decision‐making discussions

Whenever the opportunity arises



YOUR RULES OF THE GAME

Achieving Your Mission Requires Everyone Knows . . .

What’s acceptable and what’s not

How things are done

What is expected of everyone

How we interact with each other

How we hold each other accountable

RULES OF THE GAMERULES OF THE GAME

1. Do your best

2. Do the right thing

3. Show people that you care

Basics

Goal is to create an employee experience that supports excellence, hospitality & teamworkGoal is to create an employee experience that supports excellence, hospitality & teamwork

Hospitality

Excellence

Integrity

SAFE

MAKE YOUR RESTAURANT A “SAFE ZONE”MAKE YOUR RESTAURANT A “SAFE ZONE”



According to a 2011 Monster.com survey . .

“66% of respondents admitted to being a victim of workplace bullying”

MANY WORKPLACES ARE NOT SAFE ZONESMANY WORKPLACES ARE NOT SAFE ZONES

SAFE


What happens

when people

don’t feel safe at

work?

Whose

responsible for

creating a Safe

Zone?

COMFORTABLE

SAFE

Communication

RespectCourtesy

Transparency

Caring

Consistency




BEHAVIORAL NORMSHOW WE ARE EXPECTED TO ACT


K&N Management ‐

Friendly

Engaging

Authentic

Harmony

Strong work ethic



Pal’s Sudden Service “No Gossip” Rule ‐

Talking about team members when they aren’t there

Anything you wouldn’t say to a person’s face

Why? Can be disruptive to work climate, morale, teamwork

Gossip can affect the mission

CREATING A “SAFE ZONE”CREATING A “SAFE ZONE”

Customers will never love a company until the employees love it first.

‐ Simon Sinek



UNDERSTAND WHY PEOPLE STAYUNDERSTAND WHY PEOPLE STAY

“[The owner] helped me with some personal problems.”

“People here care about each other.”

“It feels like family.”

“[The owner] has integrity

“I love my fellow employees, [the owner] and the company.”

“I feel like I belong. I fit in here.”

Why do you work for ?

CREATING A “SAFE ZONE”CREATING A “SAFE ZONE”

People will put up with all sorts of

stuff at work, IF they feel someone cares and what they do matters.



Leaders’ Responsibility

Clearly communicate your “Rules of the Game”

Must apply to “everyone”, NO EXCEPTIONS

Call it tight

“I discovered, I get what I tolerate.”

“I discovered, I get what I tolerate.”





Every Employee, Every Day MUST . . .

Clean

In uniform

On time

Use the checklists

“If you can’t do that, you can’t work here.”

“If you can’t do that, you can’t work here.”

* From “Setting the Table” by Danny Meyer

“If I tried that, I wouldn’t have ANY

employees!”

“If I tried that, HALF my staff would leave!”



* From “Setting the Table” by Danny Meyer

Your good people are waiting for you

to do it!!

If you don’t do it, it means the people who don’t care about your

restaurant are running it!





CREATING EXTRAORDINARYEXPERIENCES REQUIRESCREATING EXTRAORDINARYEXPERIENCES REQUIRES


Guest Experience

Guest Experience


Employee ExperienceYour CULTURE determines your RESULTS

CULTURECULTURE

Where Do I Start?Do you REALLY want to get better?

If yes, share it with your staff

Tell them “WHY”

Ask for their input

Start by “slowly” changing your culture




Comments / Questions


How Implement Better Systems & Get Your People to Use Them

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